This recipe turns a super spring vegetable into a more special one. It's nice to treat myself to a 'fancy' side dish with very little work.—Violet Beard, Marshall, Illinois
- 6 fresh asparagus spears, trimmed
- 1/4 teaspoon salt, optional
- 1 teaspoon butter
- 1 teaspoon lemon juice
- 3/4 teaspoon sesame seeds, toasted
- Place asparagus in a skillet; sprinkle with salt if desired. Add 1/2 in. of water; bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Meanwhile, melt butter; add lemon juice and sesame seeds. Drain asparagus; drizzle with the butter mixture. Yield: 1 serving.
Originally published as Sesame Asparagus in Taste of Home April/May 1999, p10
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